06/23/2026
Whenever I miss the north of Iran especially Gilan—I find myself cooking one of its simple, comforting dishes. It’s a way of reconnecting with a place I haven’t seen in a long time, but still carry with me through its flavors and aromas.😍💚
Paneer Bereshtah
(feta omelette) is a traditional Gilani breakfast or lunch made by melting feta-style cheese in butter or ghee, then adding eggs and dried dill and cooking everything together until soft, creamy, and comforting. It’s often served with fresh bread, rice, or yogurt.🍳🧀
Today, I gave it a little twist.
I whipped the egg whites until they became light and foamy, creating a cloud-like texture before gently cooking them with a splash of water and just a touch of oil. I topped them with crumbled feta, let the cheese soften, then added the yolks and fresh dill, keeping the centers beautifully soft and runny.
The best part of this meal came from my little kitchen garden. The fresh garlic, coriander, arugula, mint, and both purple and green basil were all harvested from the terracotta pots I grow myself. Served alongside crisp cucumbers, juicy tomatoes, and slices of sourdough, this breakfast brought a little piece of Gilan to my table today.
A traditional Gilani favorite, reimagined with garden herbs and a cloud of egg whites. 🌿🧀🥚
